Cherry Hand Pies

You don't have to worry about making every slice of pie equal when you make hand pies instead! These decadent cherry hand pies will quickly become a favorite for every special occasion.

Cherry Hand Pies
Photo: Andy Lyons
Prep Time:
45 mins
Bake Time:
20 mins
Total Time:
65 mins
Servings:
16
Yield:
16 hand pies

Ingredients

  • 3 cup fresh or frozen unsweetened pitted tart red cherries

  • cup granulated sugar

  • 3 tablespoon cornstarch

  • 1 teaspoon orange zest

  • 1 tablespoon orange juice

  • 3 ½ cup all-purpose flour

  • 2 tablespoon granulated sugar

  • 1 teaspoon salt

  • 1 ½ cup butter, cut up

  • 2 eggs, lightly beaten

  • ¼ - ½ cup milk

  • Coarse sugar

Directions

  1. For filling, in a medium saucepan combine first five ingredients (through orange juice). Cook and stir over medium heat until thickened and bubbly; cool. (Or transfer to an airtight container and chill overnight. Stir before using.)

  2. For pastry, in an extra-large bowl stir together flour, 2 Tbsp. granulated sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 Tbsp. of the milk over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding milk until mixture begins to come together.

  3. Gather pastry into a ball, kneading gently just until it holds together. Divide pastry into fourths; form four balls. If needed, cover with plastic wrap and chill until easy to handle (up to 1 hour).

  4. Preheat oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface, roll each pastry ball into a 9x8-inch rectangle; cut into four 4 1/2x4-inch rectangles. Brush edges with additional milk. Spoon 1 well-rounded Tbsp. filling onto half of each rectangle; fold remaining half of rectangle over filling. Seal edges and prick tops with a fork. Place on prepared baking sheets. Brush pies with additional milk and sprinkle with coarse sugar.

  5. Bake 20 to 25 minutes or until light brown. Remove; cool slightly on wire racks. Serve warm or at room temperature.

Blueberry Hand Pies

Prepare as directed, except for filling, use 3 cups fresh or frozen blueberries, 2/3 cup granulated sugar, 1/4 cup all-purpose flour, 1 tsp. lemon zest, and 2 Tbsp. lemon juice.Per slice: same as above except 330 calories, 38 g carbohydrate, 12% Vitamin C, 9% iron

Plum Hand Pies

Prepare as directed, except for filling, use 3 cups chopped fresh plums, 1/2 cup granulated sugar, 3 Tbsp. cornstarch, 1 Tbsp. each butter and lemon juice, and 1/8 tsp. ground cloves.Per slice: same as above except 322 calories, 34 g carbohydrate, 19 g total fat (12 g sat. fat), 71 mg cholesterol, 12 g total sugar, 14% Vitamin A, 3% Vitamin C, 300 mg sodium

Nutrition Facts (per serving)

327 Calories
18g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 327
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 69mg 23%
Sodium 295mg 13%
Total Carbohydrate 37g 13%
Total Sugars 14g
Protein 4g
Vitamin C 3.6mg 18%
Calcium 24mg 2%
Iron 1.5mg 8%
Potassium 103mg 2%
Fatty acids, total trans 1g
Folate, total 56.5mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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